Georgian vegetable dolma is called the “great temptation”

Dolma is cooked wherever grapes grow. And everywhere, homemade dolma is just a meal. There is dolma in Armenian, there is in Azerbaijani, and today we will prepare the assortment in Georgian. Why assortment, because such a dolma is prepared with vegetables, and not with the usual leaves of grapes. We used to call this dish "dolma", in other countries it is called "tolma". But, no matter how great this dish, you will want to eat anyway.



Homemade dolma Dolma with grape leaves is very similar to the usual blueberries. The recipe is similar, but the dolma assortment is prepared with vegetables, you do not need to twist the envelopes from grape leaves, so this recipe I would even call fast. In the summer heat, taste a vegetable dolma with spicy sauce - such a pleasure! Be prepared for a really huge portion, as befits the hospitable Georgians.



The ingredients

• 500g beef
• 250g pork
• 450g onions
• 200g carrots
• 2 eggplant
• 150 Bulgarian peppers
• 300g tomatoes
• 160 ml of vegetable oil
• 20g garlic
• 20g cilantro
• 100g rice
• 1 tsp basilica
• 1 tsp black ground pepper
• 0.5 tsp red spicy pepper
• 1 tbsp salt

Preparation

1. Boil until semi-ready in salted water. Before that, wash it well under running water.
2. Pass pork and beef meat through the meat grinder. There send two large cloves of garlic, 20 g of cilantro or parsley and 300 g of onion.
   
   
   
   
3. Wash the semi-prepared rice with running water so that it does not stick together when cooking. Mix it with mince and spices: salt, red hot pepper, black ground pepper, basil at will. Stir everything, don't stir too much.
   
   
   
   
4. Chop 150g of onions and rub the carrots on a large grater. Roast a carrot with onions in vegetable oil.
5. Then add the striped Bulgarian pepper to the pan. Add chopped garlic to the pan, stir the vegetables and cook them for about 5 minutes on average heat. Now add the peelless tomatoes. They should be blanched in boiling water for a few minutes, so that the skin is easily removed. Vegetables for another 2 minutes.
   
   
   
   
6. Add to the pan tomatoes without peel. They should be blanched in boiling water for a few minutes, so that the skin is easily removed. Send a roast and get it off the fire.
7. In a deep pan, lay the eggplant cut in half, peppers without a core. On vegetable oil under a closed lid, roast the vegetables to a ruddy crust on both sides.
   
   
   
   
8. When the vegetables are ready, cut the core from fresh tomatoes and finished eggplant. Fill the vegetables with minced rice.
9. Put stuffed vegetables on a roast pillow. Pour all the water to the middle of the pan and bring the water to a boil.
10. When the water boils, reduce the fire and carcasses of the vegetable dolma for 30-35 minutes. Bon appetit.
    
    
    
    

I leave the video recipe for those who want to enjoy the art of making Georgian dolma assortment. Sophia on her canal deftly shows how she prepares the tastiest dish of all time. Well, is there a person who refuses fragrant dolma in Georgian?

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I would certainly serve the dolma with sour cream. Oh, I already feel that divine smell. Home Dolma will not leave anyone indifferent. It is impossible to eat even a large portion. It just kindles your appetite. By the way, some cook it without meat, then dolma is quite hearty. Have you made a dolma for this recipe yet?